How To Make Roasted Vegetables with Apples and Pecans
Made with spiced and oven-roasted squash and Brussels sprouts, this roasted vegetables recipe is an appetizing side with the colors and flavors of fall.
- 16ozBrussels sprouts,bottoms trimmed, halved, discard loose leaves
- ½medium red onion,diced into small chunks
- 4tbspsalted butter,melted, divided
- 1tbspfresh lemon juice
- 3cupsbutternut squash,cubed, diced into ¾-inch pieces
- 2medium crisp baking apples
- 2tbsppacked light brown sugar
- ¼tspground cinnamon
- ¼tspground nutmeg
- ⅔cuppecans,whole or roughly chopped
- ⅓cupdried cranberries
Preheat oven to 400 degrees F. Spray a rimmed 18×13-inch baking sheet with non-stick cooking spray.
Add Brussels sprouts and red onions to a large mixing bowl. Pour 2 tablespoons butter over the top as well as the lemon juice, toss while seasoning with salt to taste (about ¼ tsp).
Transfer to the baking sheet and spread out across the pan. Add squash and apples to the same mixing bowl.
Pour the remaining 2 tablespoons butter over top and toss, then sprinkle brown sugar, cinnamon, nutmeg, and salt (about¼ tsp) over top and toss to evenly coat.
Transfer to the baking sheet and spread into an even layer around Brussels sprouts and onions.
Roast for about 40 minutes total in the preheated oven, tossing once halfway through baking until Brussels sprouts have browned slightly and squash is soft.
Sprinkle pecans and cranberries over top during the last 3 minutes of baking. Serve warm.
- Calories: 339.09kcal
- Fat: 19.36g
- Saturated Fat: 6.79g
- Trans Fat: 0.37g
- Monounsaturated Fat: 7.83g
- Polyunsaturated Fat: 3.47g
- Carbohydrates: 43.28g
- Fiber: 8.89g
- Sugar: 23.08g
- Protein: 5.56g
- Cholesterol: 24.42mg
- Sodium: 697.53mg
- Calcium: 104.72mg
- Potassium: 814.13mg
- Iron: 2.41mg
- Vitamin A: 561.66µg
- Vitamin C: 100.26mg
Have your own special recipe to share? Submit Your Recipe Today!